Pistachio and blackberry cake

Enjoy the balance of flavours and textures in this moreish cake, from the juicy blackberries to the crunchy pistachios, and not forgetting the delicious creamy frosting.

30 minutes prep. time
40 minutes cooking time
Serves 14
Cakes, bakes & desserts

Blackberry and pistachio cake with a slice removed and on a small plate — Blackberry and pistachio cake | © National Trust/William Shaw

For the sponge

375g butter
375g caster sugar
6 eggs
375g self-raising flour
50g pistachio nuts, blitzed to a crumb
5ml almond essence

For the compote

300g blackberries
60g caster sugar

For the frosting

100g icing sugar
75g butter
150g cream cheese

To finish

10g pistachio nuts, blitzed to a crumb

Step 1

Line three 23cm loose-bottomed cake tins and preheat the oven to 170°C (150°C fan/gas mark 3).

Step 2

For the sponge

Place the butter and sugar into a mixer and beat well until light and fluffy. Add in the eggs and beat again to combine.

Step 3

Add in the ground flour, pistachio nuts and almond essence. Mix until just combined.

Step 4

Split the mix between the three tins, approximately 450g per tin, and smooth the tops to even them out.

Step 5

Place in the oven and cook for 20–25 minutes, until golden in colour and cooked in the centre. Remove from the oven and allow to cool.

Step 6

For the compote

Place the blackberries in a pan over a medium heat and cook gently for 5 minutes.

Step 7

Add in the sugar, stir well and cook for a further 10–15 minutes, continuing to stir frequently until the fruit has broken down and the liquid has thickened. Remove from the heat and cool completely.

Step 8

For the frosting

Add the butter and icing sugar to the mixer bowl and beat until light and fluffy. Add the cream cheese and mix until combined.

Step 9

To build the cake

Place one sponge on your board and spread with 75g of frosting, followed by 75g of blackberry compote. Add another sponge on top and repeat with the frosting and compote.